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Dinner to lunch

Dinner + Lunch Combo: Kung Pao-Style Ground Beef

with Jasmine Rice & Peanuts + in Sloppy Joes with Cucumbers

Cooking time

25 minutes

Servings

2/4

Calories

680 /serving

Cook once, eat twice! With our new Dinner + Lunch Combo recipe option, you’ve got the evening covered plus a marvellous mise en place for a second meal the next day. When it comes to doing double duty, Kung Pao has the power. Our version gets a gentle kick from heat-pricked sesame spices and vinegar tumbled in a mix of ground beef and chopped sweet pepper. Served over rice with the requisite peanut garnish, it conjures up a Chinese restaurant classic. At midday, snuggle the reheated mixture into classic burger buns with vinegar-tinged cukes for a homey handful. ***Lunch cooking time: 10 min. Calories: 810/serving. Nutritional facts: Total fat: 25 g | Saturated fat: 8 g | Sodium: 1810 mg | Total carb: 105 g | Sugars: 26 g | Protein: 36 g | Fibre: 8 g. *See below for dinner nutritional facts.

We will send you:

  • 510g Ground beef
  • 3 Garlic cloves
  • 2 Cucumbers
  • 1 Onion (or shallot)
  • 1 Sweet pepper
  • 200g Diced carrots
  • 157g Jasmine rice
  • 30ml Rice vinegar
  • 90ml Sweet soy sauce
  • 25g Peanuts
  • 2 Classic hamburger buns
  • 25g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Eggs, Peanuts, Sesame, Soy, Sulphites, Wheat, Barley

You will need:

Medium pot
Large pan
Oil
Salt & pepper
Medium heatproof bowl (or medium pan)
Total Fat
23 g
Saturated Fat
8 g
Sodium
2240 mg
Total Carb
82 g
Sugars
29 g
Protein
35 g
Fibre
9 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
While the rice cooks, halve, peel and small-dice the onion. Mince the garlic. Core and small-dice the sweet pepper.
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Make the kung pao beef
In a large pan, heat a drizzle of oil on high. Add the beef*, carrots and onion; season with the spices. Cook, breaking up the meat, 6 to 8 min., until cooked through. Add the sweet pepper and sauté, 2 to 3 min., until softened. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the soy sauce, ½ the vinegar and 3 tbsp water (double for 4 dinner portions). Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until slightly reduced. Set aside ½ the beef mixture and the remaining vinegar in the fridge for lunch.
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Dinner: Plate your dish
Divide the rice between your bowls. Top with the remaining beef mixture. Garnish with the peanuts. Bon appétit!
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Lunch: Mise en place
When you’re ready for lunch, preheat the oven to broil. Toast the buns directly on an oven rack, cut-sides up, 2 to 3 min., until golden brown. Thinly slice the cucumbers on an angle. In a small bowl, combine the cucumbers and remaining vinegar; season with S&P.
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Lunch: Warm the beef & serve
In a covered medium heatproof bowl, heat the remaining beef mixture in the microwave, in 30 sec. increments, stirring once or twice, until heated through. Or, in a medium pan heated on medium-high, warm the remaining beef mixture, stirring frequently, 2 to 3 min., until heated through. Divide the bun bottoms between your plates. Top with the beef mixture, a few cucumbers and the bun tops. Serve the remaining cucumbers on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.